This soup gets its velvety texture from a homemade cashew cream, blended smooth and stirred into a rich tomato base built on sautéed onion, garlic, and tomato paste. Smoked paprika and a pinch of red pepper flakes add warmth and a little kick, while whole peeled tomatoes simmer down with vegetable broth into a deeply savory, silky puree. A touch of sugar balances the acidity, and a final blend with the cashew cream turns the whole pot glossy and spoon-coating. Ladle it into bowls with torn basil and crusty bread on the side for dunking, and you've got a cozy, restaurant-style bowl that happens to work beautifully for anyone avoiding dairy. It's the kind of comforting, from-scratch soup you'll want in regular rotation, no cream carton required.
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Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 15 minutes, then drain.
Transfer the drained cashews to a blender with 3/4 cup fresh water and blend on high until completely smooth and creamy, about 2 minutes. Set aside.
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